Chick magnet muffins

CAKE DOUGH

Zutaten Zubereitung
  • 50g
    Butter

Melt.

Mix with butter.

  • 150g
    Butter
  • 150g
    Zucker

Whip together lightly with previous mixture.
 

  • 200g
    Mehl
  • 200g
    Eier
  • 50g
    Sahne 35%MG
  • 7g
    Backpulver

Mix evenly. Add gradually.
Whip up lightly.

  • 200g
    Himbeermarmelade

Pour into dough without mixing.

  • 100g
    Himbeermarmelade

Half-fi ll moulds with dough.
Add little spoon in the centre.

End fi lling up moulds with dough. Bake at 175°C for 14 min.

BUTTERCREAM

Zutaten Zubereitung
  • 172g
    Eiklar
  • 258g
    Zucker

Whisk together. Heat au bain marie to 60°C. Beat for 2 min.
in stand mixer at low speed.
Mix at higher speed until mixture has cooled off to 35°C.

  • 1As needed
    Vanilleschote

Add.

  • 452g
    Butter

Soften and whip until smooth.
Mix in with stand mixer.

Heat to 45°C. Mix in with stand mixer.

Fill thin-nozzled piping bag with buttercream.

CHOCOLATE MOUSSE

Zutaten Zubereitung
  • 120g
    Vollmilch
  • 25g
    Invertzucker

Boil together.

Pour over boiling mixture.
Emulsify.

  • 224g
    Sahne 35%MG

Whip up. Add when mixture is at 35°C.

FINISHING & DECORATIONS

Pipe buttercream into nest shape on muffi n with thin piping nozzle.
Decorate with Mona Lisa® Easter Chick (CHD-PS-21449E0-999).
Take another muffi n and pipe on Dark Chocolate Mousse.
Decorate edges with Mona Lisa® Strawberry Blossoms (CHF-BS-19852E0-999).
Finish with another Mona Lisa® Easter Chick (CHD-PS-21449E0-999).

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